Ingredients:
Salad
1 lb. rice noodles
1 small Napa OR savoy cabbage, thinly sliced
½ a head of purple cabbage, thinly sliced
½ of a daikon radish, quartered lengthwise and thinly sliced
1 bell pepper, cored and thinly sliced
2 carrots, peeled and coarsely grated
1 cucumber, quartered lengthwise and thinly sliced
1 bunch green onions, thinly sliced
½ cup cilantro, tough stems removed, roughly chopped
½ lb. baby kale OR spinach
2 cups peas, pea shoots OR bean sprouts
Ginger Soy Dressing
2 limes, zested and juiced
3 cloves garlic, peeled and diced
1 tbsp. fresh ginger, peeled and finely grated
⅓ cup low-sodium soy sauce
⅓ cup extra virgin olive oil
1 tbsp. honey
3 tbsp. toasted sesame oil
Optional garnish: Toasted sesame seeds
Equipment:
Cooktop
Large pot
Kitchen knife
Cutting board
Peeler
Box grater
Microplane
Juicer OR fork
1-2 large bowls
Jar with a lid OR other container for dressing
Directions:
- Prepare the rice noodles according to the package directions. Strain, toss with oil, and spread out on an oiled sheet pan to allow them to cool completely.
- Wash all the fresh ingredients and slice, grate, core, quarter, chop, peel, mince, zest, and juice them as noted in the ingredients list.
- Combine all the salad ingredients in 1 or 2 large bowls and toss.
- Prepare the dressing by combining the lime zest and juice, soy sauce, olive oil, honey, ginger, sesame oil, and garlic in a jar with a lid (or another container) and shake or mix thoroughly.
- Add the dressing to the salad and toss to combine. Sprinkle toasted sesame seeds on top.